Pan searing is one of the best ways to cook steak and in this steak recipe I will show you how to make a great tasting, flavorful steak. The technique to a good golden brown steak is about cooking it in one very hot pan completely undisturbed. The rest is all butter friends, loads of flavor in butter, brushed with a bunch of thyme and lots of garlic. Let's go...
And yes anyone can make a great tasting steak and present your family with restaurant quality steak for dinner tonight❤️
As simple as a pan seared steak is there are a few things you need to have and a little technique to the perfect steak.
- A skillet or grilling pan - a pan that can withstand high heat.
- Butter - because butter makes everything better like adding flavor.
TIP! I always cook one steak at a time because a good thick steak costs a pretty penny so to speak therefore you don't want to mess it up. Having one steak in the pan at a time allows you to maneuver it with ease.
- Season generously just before you sear so while the pan heats
Choose a thick steak because of the beautiful marbling which is that line of fat that you see running through the rib-eye which is what was used here.
- Never start until the pan is flaming hot
- Once your steak is in the pan, don't fiddle let it do it's job trust me this is effortless for the steak!
- I cannot tell you when to turn the steak it would depend on a few factors like heat temperature of your stove, how thick your steak is etc. Use the full recipe card below as a rule of thumb, a pretty much accurate one.
TIP: First of all perhaps what I should say is take the steak out of the fridge at least 30 minutes before.
Dry The Steak
Okay let's move on to drying the steak. Dry drawing as much damp as you can because the less damp it is the better it will sear and give you a nice sear. That beloved golden crust.
Season, and season well. A good amount of salt is really necessary for flavor. Here we used our Smell & Taste combination of salt and pepper basics collection along with meat spices. The seasoning will stick to the pan and help create a nice thick crust on the meat so don't leave it out.
Also, this is how we build on flavor and texture for our steak.
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Very, very important. If you place the steak down and you don't hear a sizzle one hundred percent remove it! You should only think about cooking the steak when you see the pan is piping hot. Go with the sizzle friends, let it lead you.
Let It Rest
I know, I know, why, what's the difference etc. those are probably your questions. The answer is one word and it's JUICES! When you rest it you're giving the juices time to redistribute to the steak so that there's no juice that comes pouring out when you cut it.
You want that juice coming from the steak you have to let it rest. When I shared my daughters Turmeric Chicken & Potato Roast I again emphasized about the resting because the juices really do come from the cooking process and the resting time.
Pan Seared Steak
If you can use a cast iron, skillet or griddle for this recipe it's safer because it needs to withstand the high heat we're using.
One More Tip
Once the pan is hot, very, hot, piping hot and you've laid the steak down, whatever you do avoid the temptation to move it or fiddle with it in any way. It needs a good couple of minutes to cook and create a crust underneath. It will lift with ease once you move it after it's had time to sear.
Two Ways To Cook Steak
Remember when I said I always sear one steak at a time? I also do that because my husband and I like our steak cooked differently. I make his steak second because it must well seared with that crust we were talking about. That will leave dirtier oil in the pan so I start with mine.
I prefer more juices, less seared and extra tender. In effect one steak is medium to well done and the other medium.
One pan seared steak is served with roasted peppers and roasted eggplant sides and the other steak with pan juices and a roasted Eggplant, Tomato and Bocconcini Salad for later. I love my food on the same plate but Italians eat one food at a time no mixing anything on the same plate roll of the eyes here friends. Notice the no garlic plate?
Just thyme for hubs then while the roasted garlic is simply the best for me! So if you also have to make your steaks different I hope that helped you a little.
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Pan Seared Steak
- Skillet or griddle pan
- Pair of kitchen tongs
- oven gloves
- 2 rib-eye steaks (217 to 220 grams each)
- 1 heaped teaspoon salt & pepper
- 1 tbsp. canola oil
- 85 grams butter, cut into cubes (just over 3 tablespoons)
- couple sprigs of fresh thyme tied with kitchen string
- 4 to 6 cloves of garlic, peeled and pressed
- Start by taking the steak out of the fridge 30 minutes before.
- Dry it properly, make sure there is no dampness left in it.
- Use a heavy based skillet to sear the steak in an extremely hot pan!
- Season it generously. Once seasoned with salt and pepper, place it straight into the piping hot pan.
- Don't move it or fiddle with it once you've laid it in the pan. It needs about 2 to 3 minutes to create a nice brown crust so don't fiddle. (maybe more if your steak is thicker or you want it well done) Leave it for another minute after peeking to see if it's seared - so 4 minutes in total then turn it over. Don't worry about it sticking, if you leave it alone it will magically remove itself from the pan when you turn it.
- Turn it and cook for about a minute then add the pressed garlic. Use the bunch of tied fresh thyme for basting! And baste, again and again. Collect the butter on the sides of the pan with the thyme and baste. This should take about 2 to 3 minutes for medium rare. If you want the fat on the side rendered use a pair of tongs to sear the fat.
- Immediately transfer to a plate (it will collect juices) and rest it for about 5 minutes not less. 5 to 7 minutes.
- Serve the steak with the oils from the pan, the bunched thyme and browned garlic. Enjoy!